C13-norisoprenoids are very important secondary metabolites of wine grapes, and are generated from carotenoids breakdown during grape ripening. Many C13-norisoprenoids such as �-damascenone and �-ionone have very low sensory thresholds, and they can contribute to wine aroma at very low concentration. Grape varieties, clones, climate conditions, grape maturity, sun light exposure and UV radiation all can affect the biosynthetic pathways of these compounds, resulting in unique flavor profile in the final wines. Viticultural practices can be used to manipulate the formation of these compounds. For instance, fruit zone leaf removal can increase the concentration of �-damascenone and the total C13-norisoprenoids in Pinot noir grapes. More recently studies demonstrated that soil nutrients also play a vital role in the formation of �-damascenone in Pinot noir grapes.

Viticultural practices affect �-damascenone in Pinot noir grapes and wines

248th National Meeting (2014)

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